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Anthony Castro1231 NE 42 Avenue Homestead Florida 33033Home: 305-246-2832 Cell: 786-837-3075E-mail:chefanthony227@yahoo.com OBJECTIVE To obtain a position as a Executive Chef in a great hotel, with emphasis on world class cuisine, where I can make a significant contribution and continue to grow both professionally and personally. PROFESSIONAL SUMARRY Positive artistic individual with a passion for working with and creating great food. Sixteen years extensive experience as a professional chef, demonstrated ability to draw clientele and increase net profit, and reviews. A perfectionist with proven track record to work as well as a team leader and to instill in everyone on the team to excel to a higher level of productivity. Maintains continuing education in the preparation and presentations of fine foods. Professional Mantra: “To have order with taste” PROFESSIONAL EXPERIENCE
Marriott Key Largo Hotel Resort and Spa 103800 Overseas HighwaysKey Largo, FL 33037Executive ChefPresent Miami Biscayne Bay Marriott Hotel1633 North Bay Shore driveMiami, FL 33132Executive Sous ChefJanuary 2006 Renaissance Washington DC Hotel999 9th Street NWWashington,DC 20001Senior Banquet ChefAugust 2004-January 2006 Bethesda Marriott Hotel5151 Pooks Hill roadBethesda, Maryland 20814Senior Banquet ChefMay 2003- August 2004 Renaissance Miami Biscayne Bay Hotel1601 Biscayne BoulevardMiami, FL 33132Senior Banquet ChefMarch 2002-May 2003 PGA National Resort and Spa400 Aveneus of the championsWest Palm Beach, FL 33141Banquet Sous ChefNovember 2001-March 2002 JW Marriott Hotel1111 Brickell AvenueMiami, FL 33131Sous ChefJanuary 2000-November 2001 Edinburgh CastleSW Lancashire Liverpool, EnglandChef de PartieJuly 1996-June1999 The Peninsula Hotel 1226 Makati City, Metro ManilaRepublic of the PhilippinesChef de PartieJune 1996-June1997 Star Cruises (Pieces)1 Maritime Square, #09-81World Trade Center, Singapore 0409Chef de PartieJuly 1995-May 1996 Shangri-La’s Edsa Plaza Hotel1 Garden way, Ortigas Aveneu Manila,Republic of the PhilippinesFirst CommisMarch 1991-July 1995
EDUCATION & PROFESSIONAL TRAINING
Edinburgh Castle (Low Line Limited)SW Lancashire Liverpool Western EnglandCulinary ArtsApprenticeJanuary 1997 University of Perpetual Help of RizalPamplona Las Pinas, Metro ManilaRepublic of the PhilippinesBachelor of Science in Hotel and Restaurant ManagementMarch 23, 1991 Wine Quest CertifiedBeverage CertificationOctober 2005 Certified Food ManagerJune 2005 LMS/NGS/Delphi/People SoftMarch 2002 ACF CERTIFICATIONNutrition/Management/Supervision Certified Wedding PlannerJune 2003
PROFESSIONAL PROFILE AND STRENGHT Excellent Culinary Skill, possesses the ability to perform all function in the culinary operation Extensive knowledge of food handling and sanitation standards Experience in volume operation and menu composition Experience with purchasing and maintain kitchen equipment, understanding of restaurant and Bar/Lounge and catering operational procedure Knowledge of overall hotel operations as they affect the kitchen and related areas Strong problem solving skills, knowledgeable in analytical skills financial management skill Ability to analyze P & L statement Develop operating budgets, forecasting and capital expenditure planning Substantial experience in foreign countries Europe and South East Asia REFERENCES
Mr. Richard Morse Assistant General Manager Renaissance Brand North East Region Bethesda Headquarters, MD 20814 Morse, Richard (Richard.Morse@marriott.com) Mr. Shahid RajaDirector Operations (AA)Biscayne Bay Marriott1633 North Bayshore DriveMiami, Fl 33132Tel. 954-885-7541 Ms. Roberts SuzanaCorporate Executive ChefMarriott International10400 Fernwood RoadBethesda, MD 20814Roberts, Sue (Sue.Roberts@marriott.com) Mr. Vince BuonocoreDirector of OperationRenaissance Hotel TexasTel.985-413-3792
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